To that end, there are three funhouse mirrors in the back of the restaurant along with witty decor in the bathrooms.

In the bar area, a giant photo of actor Jack Nicolson makes a statement, and a mural typical of most pizzerias lines the front entryway, albeit with a twist (you'll have to go to find out what it is).

Dramatic Edison lights hang in different configurations around the restaurant, which has an industrial chic feel.

Kids (and adults) are encouraged to draw on the dining room walls, which list the menu in chalk. Even the tabletops are meant for doodling so you can draw to your heart's content. So far, tic-tac-toe seems to be popular.

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CARUCHA L. MEUSE: Fig Get about it pizza is made with fresh fig, capicola, beemster cheese, sherry gastric and baby arugula is served at DVine Pie in Piermont July 26, 2018.(Photo: Carucha L. Meuse/The Journal News)

As for the food, expect eight regular pizzas and two dessert pizzas, along with assorted salads. Pizzas will evolve depending on the seasons — and the whims — of the kitchen, and chef Holland, a Food Network "Chopped" winner. The Rockland resident admits he likes to cook things other people aren't doing and tends to veer "as far away from the box" as he can.

Popular at the moment: the Feisty Fiesta, made with Los Morales tequila, lime juice and fresh watermelon juice and the Frozen Negroni: Cappelleti (an artisanal wine-based aperitif), CH gin, Routin vermouth, fresh herbs and lemon. There are also six beers on tap and wine on tap, the latter of which was done on purpose to keep the restaurant's carbon footprint low. Explained Turk: "We don't want to have as much glass recycling."

According to Printz, the restaurant is using paper straws, recycled napkins and are in the midst of looking into recyclable pizza boxes. They've even hired a "green expert" to keep them on track.

DVine Pie is at 453 Piermont Avenue, Piermont, 845-359-0003, grapedvine.com/dvine-pie. For now, it's open Wednesday through Sunday 5 p.m. until 10 p.m. and until 11 p.m. Fridays and Saturdays. Closing time on Sundays is 9 p.m.

Eventually, the restaurant will be open for lunch and dinner seven days a week. Lunch should start in the next few weeks.